This is a recipe for all of you who love tamales (raises hand!) but don’t have the patience to hunt down masa flour and corn husks to make the real deal. Which by the way you should absolutely do at least once in your life, and this recipe from Bon Appetit will tell you everything you need to know about that, but when you get a tamale craving on a busy Thursday, I highly recommend this recipe for skillet tamale pie. It’s got all the spicy pork and corn flavor, but yep, all in one skillet. And on a busy Thursday night, that is the next best thing for all you tamale-lovers out there…let’s make it!
This easy recipe for bacon clam soup makes me happy on so many fronts. It has a creamy, dreamy broth that is just rich enough to make you close your eyes with satisfaction, and just light enough that you don’t feel weighed down. It’s chock full of fresh corn and bits of celery and scallions and chopped garlic. It’s swimming with perfect little clams. And if that wasn’t enough to convince you, it is laced through with crispy chopped bacon. If this isn’t soup heaven, I don’t know what is, and it takes less than 30 minutes from walk in the kitchen to ladling into your bowl. Let’s make it!
Before I get into the deliciousness that is this recipe for summer corn and bacon pasta, can I ask if anyone else gets all emotional at their local farm market? Because I do. I look at the piles of local tomatoes and blueberries and corn and have to hold myself back from piling unreasonable amounts of them into my shopping basket, because I just know that in a heartbeat it is going to be fall and we will be surrounded by pumpkins and all the corn will be GONE. And so I am making very sure that I am cooking suppers full of tomatoes and corn as many times a week as I can fit them in. This recipe also includes spinach and ricotta cheese, and my favorite always-in-season ingredient, bacon. Ready for some summertime deliciousness? Let’s make it!
Is there anything, anything, anything better than fresh blueberry and fresh corn season? Let me answer that: NO THERE IS NOT. Sweet local blueberries, tender local corn…two great tastes that taste great together, and sure, you can and should make blueberry corn muffins with all of this deliciousness. But you should also make this blueberry corn muffin crisp, which has warm and wonderful blueberries on the bottom and a sweet crumbly topping made with cornmeal and fresh corn on the top. And you know what else you should do? Serve it for dinner. That’s right, pick out a lovely summer evening and serve your family dessert for dinner. Glorious blueberry and fresh corn dessert. Because it’s summer, because there are fresh corn and blueberries, because it’s good to keep ’em guessing. Let’s make it!
I have two very important things to say before I get to the how-to on this recipe for spicy steak with corn salsa. The first is: RED ALERT: CORN SEASON IS ALMOST OVER! Which means I am digging out every recipe I own that calls for fresh corn and making it one more time before they turn the corn bin at our farm market completely over to pumpkins and apples. I know, I know, frozen corn….but it’s not the saaaaaame. And the second is this: Every time I make steak with a dry rub, I wonder why I don’t always make steak with a dry rub. It’s so easy, and it’s all the steak goodness with this rich, wonderful flavor grilled right into the outside of the steak. This recipe for spicy steak with corn salsa addresses both of these burning issues.
The first time I had this ultimate Southern summer dish was with my husband’s extended family down in South Carolina. (That was the time I had my first red-eye gravy, and my first Krispy Kreme doughnut, and not the first time I ever had grits but definitely the first time I had THAT MANY grits). One of the many, many things I love about my Atlanta-born husband is that I have been indoctrinated into Southern cooking, Southern music and Southern figures of speech. And this easy, spicy, relaxed Southern dish is one of my sentimental favorites.